Uhm . . . not that bacon, George . . . the other kind . . .
You're getting closer, George, but you're still not quite there . .
Uhm, George . . . we're not talkin' about long pork here . . .
"This will cure what ails ya," said the big, bearded guy at Flying Pigs Farm booth, a humanely-bred pork purveyor, as he handed me a toothpick-pierced cluster of sizzling, golden brown sausage flecked with fresh herbs. It was crunchy on the outside, moist and melty on the inside. Oh boy.
Flying Pigs Farm is a family run farm that specializes in rare heritage breeds of pigs. The pigs are allowed to roam freely around the farm's fields and forests, which the owners believe results in a higher quality meat. But don't just take the owners' word for it - several restaurants around Manhattan also believe in the quality of Flying Pigs Farm products, including Craft, Fiamma, and Gramercy Tavern.
A pound of Flying Pigs Farm bacon is slightly more expensive than your average pound of bacon from the corner butcher. But the quality more than pays for itself.